Beer makes batters better, meat more tender, and sauces more flavorful.
Persimmon Punch
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- #51404
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 gallon cold water
1/4 pound fresh ginger, rinsed and sliced thin with skin on
8 cinnamon sticks
2 cups sugar, or to taste
6 semi-dried whole persimmons, cut into 1" triangles
directions
Bring the water to a boil with the ginger and cinnamon sticks. Cook over moderate heat for 1/2 hour.
Strain the liquid and discard the ginger, but leave the cinnamon in the punch. Add the sugar while the liquid is still hot, to dissolve it.
Add the persimmons to the lukewarm liquid and cool. The color of the punch becomes an old rose shade. Refrigerate the punch and serve cold.
Serve whenever wanted with any Asian food.
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nutrition data
Nutritional data has not been calculated yet.
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